Classic Cheese
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 386 kcal | 19% |
| Fat | 7.5 g | 11% |
| of which saturates | 4.1 g | 17% |
| Carbohydrate | 66.2 g | 21% |
| of which sugars | 7.3 g | 8% |
| Protein | 11.1 g | 22% |
| Sodium | 0.49 g | 21% |
Open Food Facts, ODbL, record updated 17 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
serving size: 200g fwhen prepared) aug. ouartity saugquanity er 100g p seving 1180 8.35 5201j energy protein fat total saturated 41g 3.1g 169 23.99 2.79 190ng carbahydrate sugars sodum 37900 then propared as directd with water 一m artro flavore pasta & sauce noredents pat d calur (carnterel traces of egg. mik, sny lạn & tro nahi vegetable shortaning protein, stablsar (0 barley, natural nadee ducase syrap solds, mik wder 47 cortains s thickener mpowder, sot tracn sauce powder 21%) or coloe - no - preserate mk l co (140) creese cnta thcke wheat erer (1ng, m mea s enuafer vagetabie ol natura curamato bescsl store ina cool dry plase rest before date see base please recycle
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Instant noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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